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Bengali Halloumi & Roast Pumpkin Curry
Bengali Halloumi & Roast Pumpkin Curry

Bengali Halloumi & Roast Pumpkin Curry

with Garlic Rice & Coriander

Dive into the vibrant flavours of this meat-free curry! Golden, seared halloumi and sweet roasted veggies get a thick coating of the luscious Bengali coconut sauce. Served with fragrant garlic rice and a sprinkle of fresh coriander, it’s a bowl of comfort—perfect for curry night!

Tags:
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

leek

1 packet

peeled pumpkin pieces

1 packet

Halloumi

(Contains: Milk; )

3 clove

garlic

1 packet

basmati rice

1 sachet

Mumbai Spice Blend

1 packet

Bengal Curry Paste

1 packet

Coconut Milk

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water (for the rice)

½ cup

water (for the curry)

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3762 kJ
Calories899 kcal
Fat58 g
of which saturates39.2 g
Carbohydrate86.2 g
of which sugars16.2 g
Dietary Fibre8.6 g
Protein34.6 g
Sodium1595 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Medium Saucepan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240ºC/220ºC fan forced. • Cut carrot into bite-sized chunks. • Thinly slice leek. • Place carrot, peeled pumpkin pieces and leek on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Cut halloumi into bite-size chunks. • Finely chop garlic.

3
3

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

4
4

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When the oil is hot, add halloumi and cook, tossing occasionally, until crispy and golden brown, 3-4 minutes. Transfer to a bowl.

5
5

• When the rice has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend, Bengal curry paste and remaining garlic, stirring until fragrant, 1-2 minutes. • Add coconut milk, the water (for the curry) and brown sugar to the frying pan and stir to combine. Simmer until slightly thickened, 2-3 minutes. • Stir through the roasted veggies and halloumi. Season to taste.

6
6

• Divide garlic rice between bowls and serve with Bengali halloumi and roast pumpkin curry. • Tear over coriander to serve. Enjoy!

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